Heat a frying pan with 3 tablespoons of olive oil. Dice the onions and crush the garlic cloves, once the oil has warmed up add the onions, garlic and red chilli along with a teaspoon of salt. Put a lid on the pan and allow the onions to sweat for about 10 minutes until they turn translucent in colour.

Meanwhile, chop the baby plum tomatoes (I cut them in half so the sauce is a little chunky) and add the tin of chopped tomatoes. Let this simmer with the lid on for around 15-20 minutes.

If the sauce seems a bit runny, put the gas on high still with the lid on to allow some of it to reduce and thicken. Once reduced, turn the gas off and stir in two tablespoons of Greek yogurt. This will give it a nice creamy and thick texture! That is all there is to it! The sauce is ready!

It’s such a versatile sauce I use it for pasta, baked eggs and chorizo stew! If I use it for anything other than pasta I do not add the yogurt so it’s more tomatoey rather than creamy.

Tonight I’m simply using it for pasta sauce so read on if you wish to know how the rest of the recipe goes.

Place the spinach on top of the sauce and put the lid back on – this will allow it to wilt but not cook in the steam.
Meanwhile boil the pasta as per the instructions – I used fresh egg lumaconi pasta from sainsburys which boils into large shells. Turn the oven onto 200 degrees.

Once the pasta is ready, drain and rinse with cold water this removes the starch and stops the pasta sticking together. Return the pasta to the saucepan and add the sauce to it. Mix it together and transfer to a non stick baking tray. Tear up a mozzarella ball and scatter on top. Sprinkle with some dried oregano and black pepper.

Place the tray in the oven for around 5-10 minutes until the mozzarella melts and begins to turn brown. Serve immediately with a green salad and some garlic bread if you wish!

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